Taste Perception of Nutrients Found in Nutritional Supplements: A Review

Nutritional supplements are prescribed when one's nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the am...

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Bibliographic Details
Published in:Nutrients 2019-09, Vol.11 (9), p.2050
Main Authors: Delompré, Thomas, Guichard, Elisabeth, Briand, Loïc, Salles, Christian
Format: Article
Language:English
Subjects:
active compounds
Amino acids
Aroma
bitter
Bitterness
Dietary minerals
Dietary Supplements
Disintegration
Drug therapy
Esterification
Fatty acids
Food
Food and Nutrition
Formulations
Humans
Life Sciences
Low fat
Low fat diet
Masking
Nutrient deficiency
Nutrients
Nutrition
nutritional supplements
Oleic acid
Perceptions
Pharmaceuticals
Review
Saliva
Senses
Taste
Taste - genetics
Taste - physiology
Taste perception
Taste Perception - genetics
Taste Perception - physiology
Taste receptors
Taste thresholds
Vitamin deficiency
Vitamins
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Summary:Nutritional supplements are prescribed when one's nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the amount that has been prescribed for the recommended period of time. Therefore, special attention must be given to the sensory attributes of these products. Indeed, the presence of active compounds can cause an off-taste or aftertaste. These negative sensations can lead to a reduction in the consumption of nutritional supplements and reduce the effectiveness of the treatment. In this manuscript, we provide an overview of the sensory characteristics and the sensing receptor mechanism of the main compounds present in oral nutritional supplements, such as amino acids, minerals, fatty acids, and vitamins. Part of this article is devoted to the development of new masking strategies and the corresponding potential influence at the industrial level.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu11092050